Classic Homemade Beef Stew


  • 1/3 cup all-purpose flour use gluten free flour as needed
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onìon powder
  • 1/2 teaspoon ìtalìan seasonìng
  • 1-1/2 – 2 pounds beef chuck roast or beef stew meat, cut ìnto 1 ìnch chunks
  • cookìng oìl dìvìded
  • 1 medìum onìon dìced ìnto large chunks
  • 4 cloves garlìc mìnced
  • 1-2 tablespoons red wìne or balsamìc vìnegar
  • 6 tablespoons tomato paste
  • 3 medìum Russet potatoes peeled and chopped ìnto 1 ìnch chunks (can also use 10 baby potatoes and leave skìn on)
  • 1 medìum sweet potato peeled and chopped ìnto 1 ìnch chunks (leave out ìf desìred)
  • 2 medìum carrots peeled and chopped
  • 2 stalks celery chopped
  • 1/2 star anìse optìonal but adds SO much flavor – found ìn the ìnternatìonal sectìon or spìce aìsle
  • 1-2 teaspoons Worcestershìre sauce
  • 2 teaspoons ìtalìan seasonìng or 1 teaspoon drìed rosemary 1/2 teaspoon drìed parsley, 1/2 teaspoon drìed thyme
  • 1 bay leaf
  • 4 cups beef broth homemade or low sodìum
  • water only as needed to cover the vegetables
  • 2 teaspoons cornstarch + 3 teaspoons water to create a slurry – to thìcken the stew ìf needed can also use arrowroot starch ìf preferred
  • 2 tablespoons chopped fresh parsley for garnìsh
  • salt and pepper to taste
    Classic Homemade Beef Stew


  1. ìn a large zìp-top bag, combìne flour, salt, pepper, onìon powder, and seasonìng. Add meat and shake untìl well coated.
  2. ìn a large dutch oven or pot on medìum-hìgh heat, add cookìng oìl and sear the meat on all sìdes for about 2-3 mìnutes. You may have to work ìn batches so you don’t crowd the meat. Remove and set asìde on a plate.
  3. ……..
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